Filled with the rough-hewn romance that can only be found
south of the border, Alma Cocina serves up
authentic Mexican cuisine with Latin infusions. From drinks to dessert, the mouthwatering
interplay of texture and taste creates an evening of unforgettable seduction.
Alma
Cocina
191 Peachtree Street NE
Atlanta, GA 30303
Online
Reservations
Poised alongside the Peachtree Corridor, Downtown Atlanta’s
newest restaurants lends a smoldering sensuality to its coveted 191 Peachtree
Tower locale. Alma Cocina offers an
intimate, yet masculine, vibe with gleaming hard woods and a diffused, dusky glow.
Somehow, the would-be kitschy Latin décor (think chicken wire, tequila barrels
and a massive steer head) is strikingly sophisticated when combined with antique
Brazilian cocoa pots repurposed as hanging lamps and plump seating in vibrant
red and charred black leather. Bewitching from the moment you step inside, Alma Cocina fuses Old World charm
with downtown elegance.
Easily the main focal point is the back-lit, wrap around bar.
Be sure to stop by for a taste of custom-barreled Herradura tequila – I
recommend the sip-able Amatitán, shaken with orange Curacao and
hand-squeezed citrus juices. Other lust-worthy libations to
consider are the Mr. Winston Salem – tobacco-infused
tequila, mixed with vanilla brandy and Del Maguey Crema, then shaken with
pineapple juice and salty saffron – and Chef’s favorite, the crisp, smooth Galatas Gland – hard-shaken Pisco Porton
and hand-squeezed lime juice.
Mr. Winston Salem cocktail
Perfectly paired with the artisan cocktails is the innovative seasonal menu from
Executive Chef Chad Clevenger. Every element of each heirloom-inspired recipe
is made in-house, from the cocktail infusions and fresh tortillas to the delectable
mole sauce – a staple in Mexican celebrations – which is made with 38
ingredients and takes 3 ½ hours to prepare. Just can’t decide where to begin?
My recommendations for a sumptuous, satisfying dinner are:
- The tender, sumptuous Pork Cheek Arepa appetizer – smoked
pork cheek (Don’t cringe! It’s oh so flakey and tastes like buttery
bacon.) layered with black beans, pickled apple guasacaca
(guacamole) and queso cotija, then topped with micro cilantro.
- For spice lovers, try the Red Snapper Ceviche – an intriguing
alternative to sushi; three fillets are “cooked” with salt and acidic
juices, then plated atop a spicy Aji Amarillo sauce with corn and roasted
sweet potato.
- Next, the Fried Avocado Taquito are a must –
creamy avocado halves are flash fried in a dust of panko then served atop
a poblano pesto and crispy cheese and topped with roasted tomato.
- For a taste of tradition,
order the Chicken Mole Oaxaca Huarache – the soft corn masa
tortilla is topped with pulled chicken, pickled onions and sesame seeds,
then drizzled with the earthy, fragrant mole sauce. Try it with a side of elotes – Mexican-style corn,
charred with garlic aioli, cheese, lime juice and ancho chile powder – for
a fresh, yet filling, entrée.
- Lastly, I recommend the Flourless Chocolate-Chipotle Cake –
a buttery chocolate confection drizzled with crema, then topped with an
orange-red pepper salpicon and dusted with chicharrones.
To the adventurous drinkers, you simply must try the CUBE
concept. Developed by Vajra Stratigos, award-winning beverage director of Fifth
Group restaurants, CUBE is a list of hand-picked, top-shelf tequilas which are
then paired with infused ice for a concoction that morphs by the minute. For
example, the Anejo is a simple shot
of Tequila Don Julio splashed over a frozen cube of maple syrup-infused coffee.
Now for the magic – as the tequila seeps through the “ice”, you experience a
new cocktail with as many different flavor combinations as you have restraint.
Says manager Matt Crawford, “By the end of it, you have an 80 proof slushy.”
Bonus points: they’re open for lunch, too!
